Pan-Seared Cajun Chicken with Roasted Red Pepper Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts seasoned with bold Cajun spices, pan-seared to a golden crust, served with a vibrant roasted red pepper sauce. This american-inspired chicken (gluten free) ready in about 45 minutes blends Cajun seasoning, olive oil, medium red bell peppers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 2 American cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Slice 2 medium red bell peppers into quarters, remove seeds, and place on a baking sheet. Roast for 25 minutes until skins are charred and peppers are soft.
  2. Step 2: While peppers roast, pat dry 2 boneless skinless chicken breasts (6 oz each) and rub evenly with 2 tbsp Cajun seasoning.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes per side until a dark golden crust forms and internal temperature reaches 165°F. Remove chicken and keep warm.
  4. Step 4: In a blender, combine the roasted red peppers, 3 cloves peeled garlic, 1/4 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Blend until smooth and creamy.
  5. Step 5: Pour the red pepper sauce back into the skillet and warm over medium heat for 2 minutes until fragrant and heated through.
  6. Step 6: Serve the Cajun chicken breasts topped with the roasted red pepper sauce.

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Frequently asked questions

How long does Pan-Seared Cajun Chicken with Roasted Red Pepper Sauce take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Cajun Chicken with Roasted Red Pepper Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Cajun Chicken with Roasted Red Pepper Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Cajun Chicken with Roasted Red Pepper Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Cajun Chicken with Roasted Red Pepper Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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